Salted Caramel Pumpkin Cheesecake Cups You’ll Love

Is it even Thanksgiving if the dessert table isn’t groaning with something spectacular? But who has the time—or the energy—to fuss with a whole water bath and a springform pan during the busiest cooking weekend of the year? That’s why these Salted Caramel Pumpkin Cheesecake Cups are my absolute go-to. They give you all the cozy, spiced flavor of a classic pumpkin cheesecake in a fraction of the time, with zero stress. And that salted caramel drizzle on top? Pure magic. It’s the kind of happy-making dessert that has everyone asking for the recipe before they’ve even finished their last bite. So good.

Top Reasons To Make It

• They’re incredibly easy. No fussy crust to pre-bake, no complicated techniques. Just mix, pour, and bake.
• Perfect portion control. Individual servings mean no slicing mess and everyone gets their own perfect little cup of joy.
• Major wow factor. The combination of spiced pumpkin and sweet-salty caramel feels fancy and luxurious.
• A great make-ahead dessert. You can whip these up days before your big feast, freeing up your oven on Thanksgiving day.

Ingredients

• 8 ounces cream cheese, softened: The rich, tangy base of our cheesecake filling.
• 1/2 cup canned pumpkin puree: Use the plain kind, not pumpkin pie filling.
• 1/4 cup granulated sugar: For the perfect level of sweetness.
• 1/4 cup light brown sugar, packed: Adds a hint of warm molasses flavor.
• 1 large egg: Binds everything together and creates that classic custardy texture.
• 1/2 teaspoon vanilla extract: Enhances all the other flavors.
• 3/4 teaspoon ground cinnamon: The essential warm spice.
• 1/4 teaspoon ground ginger: Adds a little spicy kick.
• Pinch of ground nutmeg: For that deeper, earthy note.
• 1 cup crushed graham crackers: Forms our super simple, no-bake crust.
• 2 tablespoons melted butter: Holds the graham cracker crumbs together.
• 1/2 cup prepared salted caramel sauce, plus more for drizzling: The glorious, gooey finishing touch.
• Flaky sea salt, for garnish: A sprinkle makes the caramel flavor pop.

Instructions

1. Preheat your oven to 325°F (165°C). Line a standard 12-cup muffin tin with paper or foil liners. This makes cleanup an absolute breeze.
2. Make the crust. In a small bowl, stir together the crushed graham crackers and melted butter until it resembles wet sand. Press about one tablespoon of this mixture firmly into the bottom of each muffin cup.
3. Make the filling. In a large bowl, beat the softened cream cheese with both sugars until it’s completely smooth and no lumps remain. You can use a hand mixer or just a strong whisk and some elbow grease.
4. Add the wet ingredients. Beat in the pumpkin puree, then the egg and vanilla extract, scraping down the sides of the bowl to ensure everything is incorporated.
5. Add the spices. Sprinkle in the cinnamon, ginger, and nutmeg, and mix just until combined. Don’t overmix!
6. Assemble. Spoon the cheesecake filling evenly over the crust in each muffin cup, filling them almost to the top.
7. Bake. Pop them in the oven for 18-22 minutes. They’re done when the edges look set but the centers still have a slight jiggle. They will firm up as they cool.
8. Cool. Let the cheesecake cups cool in the pan on a wire rack for about 30 minutes, then transfer them to the refrigerator to chill completely, for at least 3 hours.
9. Serve. Right before serving, drizzle each cup generously with salted caramel sauce and finish with a tiny pinch of flaky sea salt.

Variations & Substitutions

• Gluten-Free: Swap the graham crackers for your favorite gluten-free cookie crumbs or even gluten-free pretzels for a salty-sweet twist.
• Dairy-Free: Use your preferred plant-based cream cheese and butter alternatives. The flavor will be slightly different but still delicious.
• Nutty Crunch: Add a tablespoon of finely chopped pecans or walnuts to the graham cracker crust mixture for extra texture.
• Chocolate Drizzle: Not a caramel person? Melt some chocolate chips with a touch of oil and drizzle that over the top instead. Honestly, you can’t go wrong.

Serving Ideas & Pairings

These little cups are stars all on their own, but they love company. They fit right in with all your other Thanksgiving desserts. I love serving them on a platter with a big pot of coffee for the adults and some hot cocoa for the kids. They’re also the ideal potluck dessert because they travel so well. If you’re looking for more Thanksgiving food ideas, these make a sweet ending after classic sides like creamy mashed potatoes and savory stuffing.

Storage & Reheating

Store any leftover cheesecake cups in an airtight container in the refrigerator for up to 4 days. They are best served cold. You can also freeze them for up to 2 months. To freeze, place the cooled cups on a baking sheet until solid, then transfer to a freezer-safe bag. Thaw in the refrigerator overnight before serving and adding your caramel drizzle.

Tips For Success

• Make sure your cream cheese is truly at room temperature. This is the number one secret to a smooth, lump-free filling.
• Don’t overbake! That slight jiggle in the center is your cue to take them out. They will continue to set up as they cool.
• For pretty layers, really press that crust down firmly so it doesn’t mix with the filling.
• Let them chill. I know it’s hard to wait, but the chilling time is non-negotiable for the perfect texture.
• Drizzle the caramel and add the salt just before serving so it stays beautiful and doesn’t soak in.
• If your caramel sauce is too thick to drizzle, warm it for just a few seconds in the microwave.

Frequently Asked Questions

• Can I make these Salted Caramel Pumpkin Cheesecake Cups ahead of time? Absolutely! These are one of the best make-ahead Thanksgiving dessert ideas. You can bake and chill them up to two days in advance. Just wait to add the caramel and salt until you’re ready to serve.
• I don’t have a muffin tin. Can I still make this? You sure can. Simply press the crust into an 8×8 baking dish, spread the filling over top, and bake for 30-35 minutes, or until the center is just set. You’ll then cut it into squares.
• Is there a way to make this recipe lighter? You can use reduced-fat cream cheese, but I find the full-fat version gives the best texture and flavor for these Thanksgiving treats. The portions are already pretty perfect.
• My caramel sauce solidified on top in the fridge. What do I do? This is common! Just let the cups sit at room temperature for about 10 minutes before serving, or give the caramel a quick re-warm in the microwave.